*  Exported from  MasterCook Mac  *
 
                          Grasshopper Cheese Cake
 
 Recipe By     : <arlenes@holly.ColoState.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    9-in springform pan
                         CHOCOLATE COOKIE CRUMB CRUST
    1 1/2  c             Chocolate cookie crumbs
      1/4  c             Melted butter
      1/4  ts            Cinnamon
                         CHEESE FILLING
    1      lb            Cream cheese at room temperature
    1      c             Sugar
      1/3  c             Green creme de menthe
    3      tb            Creme de cacao
    2      tb            Flour
      1/2  ts            Salt
    6                    Eggs; separated
    1      c             Sour cream
    2      oz            Semisweet chocolate, grated
 
   CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted
   butter and cinnamon. Toss and mix well. Press into the bottom and partially
   up the sides of the springform pan. Refrigerate and, while making the
   filling, preheat the oven to 325F.
 
   CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light
   and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de
   menthe and the creme de cacao, flour and salt. Beat until the mixture is
   blended well. Add the egg yolks and sour cream, and beat until the batter
   is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar
   and beat until the whites stand in soft peaks. Fold the beaten whites into
   the cream-cheese mixture. Pour the batter into the crust and bake for about
   1 hour, or until the cake has puffed and trembles just slightly when
   shaken. A wooden skewer inserted in the cake should come out almost clean,
   with just a trace of batter or moist crumbs on it. Don't overbake; it will
   settle and firm somewhat as it cools. Don't worry if the cake cracks as it
   bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish
   the top with grated chocolate.
 
   MARION CUNNINGHAM
 
   PRODIGY GUEST CHEFS COOKBOOK
 
                    
 
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